Classic Hot & Sour Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6-8 servings

This quick and easy hot and sour soup is packed with flavor and adaptable to your taste. Perfect for chilly days, it can be made with tofu or pork.

Recipe Details

Quantity	Name	Preparation Notes	Substitutions
8 cups	chicken broth or vegetable broth
8 ounces	shiitake mushrooms	thinly sliced, stems discarded	baby bella mushrooms
8 ounces	bamboo shoots	drained
1/4 cup	rice vinegar
1/4 cup	low-sodium soy sauce
2 teaspoons	ground ginger
1 teaspoon	chili garlic sauce
1/4 cup	cornstarch
2 large	eggs	whisked
8 ounces	firm tofu	cut into 1/2-inch cubes	ground pork, sliced pork chops, or pork loin
4	green onions	thinly sliced
1 teaspoon	toasted sesame oil
to taste	Kosher salt and white pepper	or black pepper

Step 1: Set aside ¼ cup of the chicken or vegetable broth for later use.
Step 2: Add the remaining stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger, and chili garlic sauce to a large stock pot. Stir to combine and heat over medium-high until simmering.
Step 3: In a small bowl, whisk together the reserved broth and cornstarch until smooth. Add this to the soup once it simmers, stirring for another minute until thickened.
Step 4: While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create egg ribbons.
Step 5: Add tofu, half of the green onions, and sesame oil. Season with salt and pepper to taste. Adjust sourness and spiciness if desired by adding more vinegar or chili garlic sauce. (Tips: To enhance flavor, consider adding more vinegar or chili sauce to suit your taste.)
Step 6: Serve hot, garnished with the remaining green onions.

Notes: For a meat version, substitute tofu with pork. Adjust spices to taste preferences.